Description
Hearty and comforting Beef Noodle Soup featuring tender top sirloin steak simmered with a flavorful blend of vegetables, herbs, and a creamy broth, served over perfectly cooked egg noodles. This recipe combines oven-baked rich beef with aromatic vegetables and a touch of creaminess for a satisfying meal perfect for cooler days.
Ingredients
Scale
Beef and Noodles
- 2 pounds top sirloin steak, chopped into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil, divided
- 2 cups egg noodles, or your favorite sturdy pasta
Soup
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 3/4 cup carrots, chopped or sliced
- 2 ribs celery, chopped or sliced
- 4-6 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 1/4 cup flour
- 5 cups water
- 2 tablespoons beef base or beef bouillon (crushed cubes if using)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
Add Later
- 3 cups half and half or evaporated milk
- 2 tablespoons cornstarch
- 1 15 oz. can fire roasted diced tomatoes with juices
- 1 cup frozen petite peas, not thawed
- salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for the beef baking process.
- Sear Beef: Toss the chopped beef with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until very hot. Add half of the beef and sear each side until deeply golden, about 4 minutes total. Remove with a slotted spoon and repeat with remaining beef, leaving drippings in the pot. Set beef aside.
- Sauté Vegetables: Melt 2 tablespoons butter with 1 tablespoon olive oil in the beef drippings over medium-high heat. Add onions, carrots, and celery and sauté until onions are softened, about 8 minutes. Add minced garlic and red pepper flakes and sauté for 30 seconds to release their flavor.
- Make Roux: Reduce heat to medium and add the flour. Cook for 1-2 minutes while stirring to remove the raw flour taste.
- Add Broth and Seasonings: Lower heat to low and slowly stir in the water while scraping up browned bits from the bottom of the pot. Add beef base, Worcestershire sauce, soy sauce, Dijon mustard, dried parsley, oregano, thyme, and paprika. Stir in the seared beef pieces.
- Bake Soup: Bring to a simmer, cover the Dutch oven, and transfer to the preheated oven. Bake for 90 minutes or until the beef is melt-in-your-mouth tender. Begin cooking the egg noodles in salted boiling water during the last 20 minutes of baking.
- Cook Noodles: Cook egg noodles in a separate pot until just al dente. Drain and lightly drizzle with olive oil if not adding to soup immediately to prevent sticking.
- Add Cream and Tomatoes: Once beef is tender, transfer the Dutch oven back to the stovetop. Whisk half and half with cornstarch and stir into the soup along with the fire roasted diced tomatoes. Simmer gently until thickened, about 3 minutes. Add frozen peas during the last minute of cooking.
- Combine and Season: Stir cooked noodles into the soup. Season with salt and pepper to taste. Optionally garnish with fresh parsley before serving.
Notes
- Broth: For richer flavor, substitute 5 cups reduced sodium beef broth for water and omit the beef base or bouillon.
- Slow Cooker: After step 5, transfer to a slow cooker with 4 cups water and 1 1/2 tablespoons beef concentrate. Cook on HIGH for 4-6 hours or LOW for 8-10 hours until beef is tender. Then proceed with adding half and half, tomatoes, and peas as directed.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Meal Prep: You can prepare the recipe completely ahead and reheat, or pre-cook elements separately for quick assembly. Alternatively, prepare through adding beef to soup, refrigerate overnight, then bake before serving.
- Freezing: Avoid freezing composed soup due to texture changes in noodles and broth. Freeze soup base (using evaporated milk instead of half and half) separately, then add freshly cooked noodles when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
